Description
A warm and comforting dish featuring fettuccine coated in a rich, creamy mushroom sauce with garlic and thyme.
Ingredients
Scale
- 8 oz fettuccine or pasta of choice
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 16 oz mushrooms (cremini or button), sliced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 cup vegetable broth
- 1 cup heavy cream or cashew cream for a vegan option
- 2 tablespoons soy sauce
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- In a large skillet over medium heat, warm the olive oil. Add the diced onion and sauté for 3–4 minutes until translucent. Add the minced garlic and cook for 30–45 seconds until fragrant.
- Add the sliced mushrooms in a single layer; let them sear without stirring for 2–3 minutes. Stir and continue to cook until mushrooms release their juices and most of the liquid evaporates, about 6–8 minutes.
- Sprinkle the dried thyme and paprika over the mushrooms. Stir to coat and cook for about 1 minute.
- Pour in the vegetable broth and soy sauce, scraping any browned bits from the pan. Let the liquid reduce by about one-third for 2–3 minutes.
- Lower the heat and stir in the heavy cream (or cashew cream). Bring to a gentle simmer and let thicken slightly for 2–3 minutes. Adjust salt and pepper as necessary.
- Toss the cooked pasta with the mushroom cream sauce in the skillet. Warm for 1–2 minutes to absorb flavors. Garnish with fresh parsley.
Notes
For a lighter version, consider using cashew cream instead of heavy cream. This recipe is highly customizable for dietary preferences, including gluten-free and vegan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 80mg